My friend Silly Lilly gave me some lovely little quail's eggs for my birthday. I also happened to have some tiny olives from a visit to Stage Wine Bar in Victoria, so I decided to make a salad with them. It takes five minutes to boil the quail's eggs, and after they'd cooled I sliced them up and put them on top of blanched asparagus. The olives are cured in fennel and lemon and they taste how I imagined olives should be. I served this with mayo blended with roasted red peppers and a bit of harissa. It's a shame you can't tell the scale of the olives and eggs from the photo I took, but you'll have to use your imagination. The olives are about the size of small jellybeans.
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